Frisée with Fried Oysters

The perfect complement to these slightly bitter greens? Creamy buttermilk-chive dressing and briny oysters, dredged in cornmeal and shallow-fried for a light, less oily crunch.

Total Time: 0:45

Prep: 0:20

Level:
Moderate

Serves:
4

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Ingredients

1 c. buttermilk

½ c. Greek yogurt

¼ c. finely chopped chives

2 tbsp. finely chopped chives

¼ c. mayonnaise

Zest of 1 lemon

1 tbsp. fresh lemon juice

1 tsp. fresh lemon juice

Fine sea salt

Freshly ground black pepper

¾ c. fine cornmeal

½ tsp. dried thyme

.13 tsp. cayenne pepper

½ lb. frisée

1 small fennel bulb

24 freshly shucked oysters

½ c. extra-virgin olive oil

Directions

In a medium bowl, combine buttermilk, yogurt, chives, and mayonnaise. Add lemon zest and juice, a scant 1/2 teaspoon fine sea salt, and a generous pinch of pepper and whisk to combine. Set dressing aside.

In a second medium bowl, combine cornmeal, thyme, cayenne pepper, 1/4 teaspoon fine sea salt, and a generous pinch of black pepper. Using a dry whisk, mix to combine.

In a large, wide bowl, combine frisée, fennel, and a generous pinch of black pepper and toss to mix. Set aside.

Drop oysters, a few at a time, into cornmeal mixture and toss to coat well; transfer to a plate.

In a large skillet, heat oil (about 1/4 inch deep) over medium heat until oil is shimmering and fragrant. In 2 batches, fry oysters until lightly golden and crisp on both sides, about 10 minutes, turning once halfway through. Using a slotted spoon, transfer oysters to a paper-towel-lined plate to drain.